Here in the north east peaches are ripe and ready for picking. There is nothing I love more than a fresh, ripe, rosy peach. The juice running down your arm as your teeth sink into the sweet flesh as you lean over the sink to catch the juice. Who wouldn’t want to preserve this yummy summer treat all winter?
I like to use ‘seconds’ from my local farmers market. My thinking is I can pinch some pennies by buying the not so picture perfect fruit for my canning and freezing needs.
The fruit is not picture perfect. But 99.9% of the rest of the fruit is perfectly good.
There was only 1 pieces of fruit in the bushel that was a little on the soft side. That is not bad considering I got over 100 pieces of fruit for $20!!
There was one or two with a bump in them. But it can be easily cut out with a paring knife.
Look at all that fruit for $20!!
Here is a little video tutorial on how to blanch your peaches. Blanching is the first step in freezing peaches.
They are lovely. Aren’t they?
Skins are removed and they are ready to be sliced of the pit.
Cut them as thin or as thick as you would like.
I spread them in an even layer on a sheet tray lined with a Silpat Non-Stick Baking Mat
This way the frozen peaches just pop off the tray. No need to use a spatula to chip them off once they are frozen.
See how they just roll up?
Easily comes off the tray.
By freezing them this way the peaches are individually frozen and they won’t freeze in one big lump of peaches.